Apple Pie with Cover À La Sylvia

Summary

Ingredients

For the dough:

• 250 g butter
• 130 g suar
• 4 tablespoon vanilla sugar
• 5 egg (s)
• 300 grams flour
• 3 teaspoons baking powder
• 2 teaspoons lemon (s) zest

For the filling:

• 750 g apples, cleaned and rated
• 2 tablespoon lemon juice
• 300 g applesauce
• 150 g raisins
• 3 teaspoons cinnamon

For the glaze:

• 250 g powdered suar
• Lemon juice

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Instructions

1. Mix soft butter (liquid margarine also works) with the two types of sugar until creamy. Then fold in the eggs one by one until a homogeneous and no longer crunchy mass is formed. Mix flour with baking powder and lemon zest (you can also leave out) and stir in. If the dough is too firm (e.g. with small eggs) add tablespoonful of milk until the dough tears off the whisk. Spread half of the dough on the well-greased (or lined with baking paper) drip pan (this is the deep tray) and smooth it out. The best way to do this is with a dough card that you keep dipping into warm water.
2. Mix the grated apples (if possible tart, e.g. Boskop) with the lemon juice so that they do not turn brown. Stir in all the other ingredients for the filling - and sweeten if necessary (with sugar or honey). The amount of cinnamon can be varied according to taste - I think about 1-5 teaspoons are suitable. If there are no children, the raisins can also be marinated in rum or orange liqueur - ideally at the beginning of the preparations, before the dough is stirred and the apples are prepared. If the filling looks too juicy (because the apples may be very juicy), 1-4 tablespoons of ground nuts, tender oatmeal or something will help to bind the excess liquid. Then distribute the filling as evenly as possible with the spoon or the pastry card and smooth it out.
3. Then distribute the remaining dough on the filling and smooth it out (again with the dough card dipped in water).
4. Bake at approx. 180-200 ° C for about 30 minutes (stick test for the dough!). Let cool down.
5. For the icing, sieve the powdered sugar and mix with lemon juice to a glaze. Use it to glaze the cake. A cinnamon glaze (with warm water instead of the lemon juice and approx. 3-4 teaspoons of cinnamon) or a rum glaze (with 2-4 tablespoons of rum and lemon juice as required) would also be suitable.
6. Variations:
7. If desired and suitable for the occasion, the freshly glazed cake can also be decorated with sugar flowers, brittle, sugar pearls, almond flakes, marzipan figurines or the like.
8. If you like nuts, you can stir about 100-150 g of chopped nuts or almonds into the apple filling. Instead of the applesauce you can also use a suitable jam (e.g. quince jelly or apricot jam) - but then it is better to leave out the cinnamon.

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